Finely chop fresh parsley, minced garlic, and Fresno pepper by hand, then combine them in a medium bowl. Add dried oregano, salt, and freshly ground pepper, mixing well. Slowly stir in high-quality extra virgin olive oil and red wine vinegar until fully incorporated. Let the chimichurri sauce sit for at least 1 hour.

Peel and devein 1 pound of large shrimp, rinsing them under cold water and patting dry with paper towels. In a separate bowl, toss the shrimp with a drizzle of olive oil, minced garlic, honey, smoked paprika, salt, and pepper. Cover and let marinate in the refrigerator for 20 minutes.

While the shrimp is marinating, heat a grill pan over high heat until it is smoking hot, which takes about 4-5 minutes. Once hot, reduce the heat slightly to medium-high.

Carefully place the marinated shrimp into the hot grill pan in a single layer. Cook the shrimp for 2-3 minutes on each side, or until they turn opaque and have beautiful grill marks.

Remove the shrimp from the grill pan and transfer them to a serving dish. Generously spoon the vibrant chimichurri sauce over the shrimp.